Braised Lamb Shanks with Chanterelle-Sausage Crust and Mashed Brussels Sprouts

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 oz. dried porcini mushrooms
• 1 1/2 cups boiling water
• 2 Tbs. canola oil
• 4 bone-in lamb shanks, each about 12 oz.
• Kosher salt and freshly ground black pepper, to taste
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 4 celery stalks, diced
• 4 garlic cloves, finely chopped
• 3 cups mushroom broth
• 2 cans (each 14 oz.) diced tomatoes, drained
• 1 Tbs. unsalted butter
• 2 Tbs. finely chopped shallots
• 1 lb. chanterelle mushrooms, trimmed and minced in a food processor
• 1 1/4 lb. mild lamb sausage, removed from casings
• 1 tsp. chopped fresh thyme
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 egg
• 1/2 cup fresh bread crumbs
• 1 lb. Yukon Gold potatoes, peeled and quartered
• Kosher salt, to taste
• 5 Tbs. unsalted butter
• 1/2 cup milk
• Freshly ground white pepper, to taste
• 3/4 lb. brussels sprouts, trimmed and thinly sliced lengthwise
• 1/3 cup water
• 1 bunch watercress

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →